Chicken pakoras go down well in my house; dad loves them. Chicken Pakoras are a perfect starter and they are really easy to make too.
2-3 medium sized onions (red or white)
Three medium sized potatoes
1 ½ pounds of boneless chicken
Handful of coriander
Six green chillies
1 Teaspoon of salt
1 teaspoon of cumin seeds
1 tablespoon of red-flaked chillies
1 tablespoon of dried coriander
1 ½ cup of gram flour
Oil for frying (any type of cooking oil will do)
Ingredients listed are what I put into my mixture; you can choose what goes into your mixture.
- Chop up the boneless chicken into small chunks and put into a saucepan of water to boil. Once the chicken is boiled through, drain the water out and leave the chicken in a colander to drain excess water.
- Peel onions and potatoes, remove the seeds from the tomato and chop these into a bowl.
- Wash and chop coriander and green chillies into the bowl.
- Add salt, cumin seeds, red-flaked chillies, dried coriander and gram flour and mix into the bowl with all the other ingredients
- Add a considerable amount of water to keep mixture at a thick consistency. (Preferably a little bit at a time)
- Put oil into a deep frying pan, place over a medium heat, and wait until the oil is hot.
- Place small portions (preferably a tablespoon) of the mixture into the fryer and fry for 2-3 minutes on each side and place into your serving dish.
- If the mixture becomes thin at any point, just add some gram flour to get it to the right consistency, as you want it.
- Finally, serve the chicken pakoras with your favourite sauce/chutney and enjoy!
If you feel you have too much mixture, you can store some in a container and pop it into the fridge and make the next day, you may find that if you do this the mixture has become a little runny, no problem, just add a bit of gram flour and mix it until you get the right consistency.
What’s your favourite starter? Drop me a comment and let me know.